Caramel Flan Recipe

Make the Caramel

In a medium saucepan, combine 1 cup of sugar and 1 cup of water. Place the saucepan over medium heat and stir gently until the sugar is dissolved.

Cook the Caramel

Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Continue boiling for about 10-15 minutes, or until the mixture turns a deep amber color. Be careful not to let it burn.

Pour Caramel into Molds

Quickly pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.

Blend the Flan Ingredients

In a blender, combine 1 cup of sweetened condensed milk, 1 cup of evaporated milk, 3 whole eggs, 1 tsp of vanilla extract, and 1 tbs of sugar. Blend until smooth and well combined.

Pour the Mixture into Molds

Carefully pour the blended flan mixture over the hardened caramel in the molds, filling them about ¾ full.

Prepare for Baking

Preheat your oven to 350°F (175°C). Prepare a water bath by placing the flan molds in a larger baking dish and filling it with hot water until it reaches halfway up the sides of the molds.

Bake the Flan

Bake in the preheated oven for 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.

Cool and Refrigerate

Remove the flan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Unmold and Serve

To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the top of the mold and quickly invert it to release the flan. The caramel will flow over the top. Slice and enjoy!